These are pretty darn addictive. I mean, two totally comforting classics brought together in a tender, I daresay spring-y, treat. First we’ve got oatmeal–a warm, comforting breakfast classic that I synonymously imagine with chilly winter mornings and chipper holiday tunes. Then we’ve got pancakes–hot, lightly sweetened cakes that are great at any time of day. When you combine these two comforting delights, you get a surprisingly delicate, thin cake.
This recipe was originally from Laurel’s Kitchen. I love this book to death, and it has served me immensely well! I thought that the original recipe was great, but I also felt that it could be tweaked to create an exceptionally delicate, desert-like cake.
Adapted from Laurel’s Kitchen
3 cups of milk
2 cups rolled oats
1 tablespoon canola oil
2 teaspoons pure vanilla extract
2 tablespoons brown sugar
0.5 teaspoon kosher salt
2 teaspoons baking powder
1 cup whole wheat flour*
Start off by beginning to heat up your griddle. Combine the milk and rolled oats in a large bowl and let stand for at least 10 minutes. The oats won’t soak up all of the milk, but that’s okay.
Add the oil, egg, vanilla, sugar, and salt to the oats and mix well. Add the baking powder and flour and mix until just combined. The batter will be rather thin.
Oil your griddle well (they tend to stick) and cook your pancakes. Use 0.25 cup of batter per cake, and be sure to spread the oat out around the cake (they tend to mound in the center, creating a soggier interior). Turn them when the top is bubbly and the edges are slightly dry.
Serve with a simple dusting of powdered sugar, or spread with good homemade jam.
Makes 16-18 pancakes
*To make this gluten-free, you can substitute oat flour for the whole wheat.